Mix Daal Vada/मिली जुली दाल का वाडा (Indian Patties of Mixed Pulses)

Mixed Daal Vada 

Vada is sort of flattened vegetarian patties sometimes with a hole in centre like doughnut. These vadas are taken as snacks, side dish and are very popular street food in India. Chana daal vada is one such vada which is very popular in Maharashtra. I took a cue from this street food and thought of making something different, and the result was Mix Daal Vada. It is extremely tasty, crisp from outside and soft moist from inside. This vada like other vadas can be had as snacks with tea /coffee, make it small bite size and enjoy it with cocktails, or serve it as side dish with roti-sabzi/daal-chawal. Green chutney of coriander leaves - mint goes best with it. 

Preparation Time: 4 to 5 hrs soaking time,

30 minutes grinding, chopping

Cooking Time: 15 minutes /batch

Serves: Makes 30 to 35 medium size vadas

Ingredients Required for Making Mixed-Daal-Vada:

• Chana daal(चना दाल) :100 gm 
• Bengal gram (साबुत काला चना):25 gm
• Split skinned black gram(धुली उडद दाल): 25 gm
• Split skinned Pegion peas (अरहर /तूर दाल):25 gm
• Medium size green chilies (हरी मिर्च) : 4
• Finely chopped ginger (अदरक): 4 Teaspopns
• Finely chopped Onion:8 Tablespoons

Few Chopped Ingredients 

• Red Chili Powder(लाल मिर्च पाउडर) (optional): 1 Table spoon
• Rice flour(चावल का  आटा): 5 Tablespoons 
• Salt (नमक) or to taste: 2 Teaspoon /to taste 
• Roasted Cumin seeds powder :1Teaspoon
• Carrom Seeds ( अज्वाइन): 1 Teaspoon
• Curry leaves(कड़ी पत्ता):15 तो 20
• Fresh Coriander Sprigs: 4 or 5 
• Oil for frying

Directions for Making Mixed Daal Vada:

• Mix all daal and wash them thoroughly till milky water stops coming as washing.
• Soak the washed mixture of daal in fresh water for minimum 4 to 5 hrs.(more the better). 

Soaked Daal Mixture 

• Once daal mixture is soaked drain all water and grind the soaked daal coarsely. Water is not required to be added while grinding.

Daal Paste 

Coarse Paste od Daal Mixture

• To the mixture coarse daal paste add rice flour and mix nicely. This mixture can be stored in fridge for 2-3 days.

Mixture of Daal paste and Rice flour 

• To the daal paste and rice flour mixture add:
• Finely chopped Onion
• Finely chopped ginger
• Finely chopped green chilies
• Chopped curry leaves
• Chopped coriander sprigs 
• Red chili powder
• Carrom seeds
• Cumin powder 
• Salt

Onion and spices added to mixture 

• Mix nicely and let it stand for 5minutes for rice flour to absorb the moisture and spices to release flavor. 
• Mix again and make round balls of the size you want.

Consistency of Mixture for Vada 

Vada Ready for Frying 

• Flatten the round balls of mixture to give half centimeter (approx) thick patti shape. 
• Heat oil in a thick bottom wok/frying pan. When the oil is hot (not smoking hot) out the flattened patties in the hot oil. Bring the heat to medium and fry turning them over once or twice, till the patties /vadas become crisp and golden brown on both sides.

Vada Frying on low flame 

Vada Being Fried to Golden Brown Color 

Mixed Daal Vada 

• Enjoy crisp, center moist, hot tasty vadas with mango chutney/coconut chutney / dhaniya - pudina chutney. Or Roasted Tomato Chutney. 

https://jyotsna-pant.blogspot.com/2021/06/roasted-tomato-chutney.html?m=1

Tips:

• Do not add water while grinding the soaked. A well soaked daal mixture will not require water for coarse grinding. If water is added then the paste consistency will not be correct and excess of rice flour will be required to rectify it, this will spoil the taste of vada. 
• Once salt is added then do not store it because salt will cause onion to release water thus thinning the consistency of vada mixture. 
• Oil should never be smoking hot. If heated excessively switch off the heat and allow it to cool. 
• Frying should be done on low /mediul heat depending upon your stove but never on high heat. 
• High heat frying will make the vadas dark from outside but will be raw from inside. 
• Vadas should not be too thick for crisp outside and well cooked moist inner core. 

Suggested Variations:

• Add 2-3 teaspoons of black /white sesame seeds to the vada mixture.
• Coarsely ground groundnuts can be added to the vada mixture. 
• To the mixture of daal 20 gm Moth daal and or 20 gm whole black lentil can be added then soaked. This adds flavor and taste to vada. 

Kathal ke Kebab/कटहल के कबाब (Jackfruit Cutlets)

Jackfruit Cutlets Served with Hariyali Chutney

With the tree laden with Jack fruits in my garden I came up with the idea of making Jack fruit cutlets for my children and their friends. So what do you think happened? My Jack fruit cutlets served with crisp toasted and buttered bread along with cold coffee in the hot summer became instant hit.Since then it has been on regular demand from my children. 
It is imperative that the jackfruit should be raw , not even a bit ripened, else the cutlets will come out smelly and not good in taste.
These cutlets are made in bite size make very good starters and can be made to large size and serve as excellent vegetarian burger cutlets. The seeds which are not used for cutlets donot go waste as they can be used to make yummy savory of jackfruit.

Nutritional facts of Raw Jackfruit/100 gm.:

Calories 95

Total Fat 0.6gm

Sodium 2mg

Carbohydrates 23gm

Dietary fibers 1.5 gm

Protein 2.7gm

Sugar 19gm.

Vitamin A:2%

Vitamin C 23%

Calcium 2%

Iron 1%

Preparation time: 20 min. 
Cooking time: 15 min.
Servings: Medium sized15 - 20Cutlets /Depends on the size you want to make
Ingredients Required:

• 500 gm.Raw Jack fruit
• 3 Medium size boiled Potatoes
• 1 tea spoon Green chilies finely chopped.
• 1 teaspoon Red Chilly powder( optional).
• 1 tea spoon Garam masala.
•  Salt to taste
•  1 teaspoon  Coriander/Parsley /Celery  finely chopped
•  5 ml. Olive oil/any cooking oil

Directions for preparing Jack Fruit Cutlets

• Peel and remove the hard seeds from jack fruit, and cut to 3cm. pieces. The seeds can be used to make vegetable of jack fruit.

Seeds not to be used for cutlets

Cleaned, Seedless pieces of Jackfruit for Cutlets

• Take 1/2 Lt. water in a pan add 1/2 tea spoon of salt and boil it.
• When the water comes to boil add the jack fruit pieces and boil till they become soft.
• Drain the water and allow them to cool on a sieve.

Soft, Boiled Raw Jackfruit pieces

• Peel and mash the boiled potatoes,
• Mash the boiled pieces of Jack fruit and add to the potato mixture. Mix with mashing action for 2-3 min.

Mashed mixture of Boiled Potatoes and Raw Jackfruit

• A dd the following and mix thoroughly: 
• Green chilies
• Herbs
• Salt
• Red chilly powder
• Garam masala

Spices added to mashed mixture

• Knead so as the mixture becomes uniform. 

Jackfruit, Potato and Spices mixture

• Make small balls of the size of your preference and flatten them by pressing between your palms.

Ball of Mixture for cutlets

• Heat a non stick pan and spread one tea spoon oil and heat.
• Place the flattened balls on hot oiled pan and cook on medium flame, sprinkle 1 ml. oil while cooking. Cook one side till it becomes golden brown.

Cutlets being Panfried in very little oil (1ml.)

• Turn gently and sprinkle 1 ml. oil on them and cook till golden brown from both sides.

Golden Brown Cutlets Of Raw Jackfruit

Serve with Hariyali chutney or coriander mint chutney

Jackfruit Cutlets on the bed of Onion and Coriander leafs with Chutney

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

• Tips:
  • If the balls of the mixture are made small in size then the small cutlets make very good bite size eats with cocktails.
  • Apply little oil to your palms before making the balls, the mixture will not stick to your palms.
  • Remove the peel properly as it does not get cooked.
  • The fleshier the Jackfruit better it is.
• Suggested variations:

• Finely cut 1 medium size onion and 4-5 cloves of garlic can be added to the mixture of cutlets. 
• Roll the balls of cutlet in corn flour and allow them to stand for 5 min. then deep fry them to get crisp cutlets.

Banana Cutlets/Banana kebab /केले के कबाब (Less fat,Nutritious Snack of Raw Banana)

Banana Cutlets

Banana is very rich in vitamin c, carbohydrates and many micro nutrients. Banana in ripe or raw form can be made to different delicacies. Raw banana vegetable and cutlets are my favorite. Pan fried banana cutlets have very less oil and are very healthy as well as tasty. These cutlets can be taken as snacks, in vegetable burgers, or simply placed between two toasted bread pieces along with chutney and sauce for breakfast. Mothers of small children should make these at home and make the burgers which children love so much.

Preparation Time: 15 min.

Cooking Time :30 min.

Servings: 10-12 medium size cutlets

Nutritional Value : (Approx. value for total cutlets made from 6 medium size bananas (120 gm eac approx.))
Calories: 675  
Carbs: 185 gm.
Sugar: 200 gm.
Protein: 10 gm.
Sodium: 550 mg.
Pottassium: 2.5 gm.
Fat: 4 gm.
Cholesterol: 0 
Dietary fibers: 22 gm.

Rich source of Vitamin A,B6, C and A.
Rich in Micro nutrient Potassium,Iron,Calcium and Zinc.

Ingredients for Making Banana Cutlets:

• 6 Raw Medium size Bananas (My banasnas weighed 650 gm total)

Raw Bananas

• 2 Medium size Potatoes

• 1 large onion(optional)

• 2 Green chilies

• 2-3 Sprigs of Coriander leaves(optional)

• 1 Tea spoon Red chili Powder

• 1 Tea spoon Garam Masala

• 1/4Tea spoon Turmeric Powder

• 1 Tea spoon grated Ginger

• 1 Tea spoon Amchur Powder

• Salt to taste

• Olive oil / any cooking oil of your preference

Direction for Making Banana Cutlets:

Boil bananas with the peeling till the banana peel crack.

Boiled bananas

Oeeled Boiled Bananas

•  Allow to cool.
• When boiled bananas get cool remove the peel and mash them.

Mashed Boiled bananas

• Boil Potatoes. Peel the boiled potatoes and mash them.

Mashed Boiled Potatoes

• Wash and cut the coriander sprigs fine.

• Cut green chilies fine.
• Cut onions fine.

Finely chopped Onions

Potatoes and Basnanas mash  

• Take

• Mashed potatoes

• Mashed Bananas

• Onions(optional)

• Green chilies

• Coriander(0ptional)

• Red chili powder

• Garam Masala

• Amchur

• Salt

• Mix all in gradients to homogenous and smooth dough.

Mashed bananas, Potatoes and all spices

Mixture for Banana Cutlets

• Make balls from the mixture of cutlets and flatten them by pressing between your palms.

• Roll the flattened ball in corn flour and keep aside for corn flour to stick to the surface.

• Heat a non-stick tawa / pan with 1 teaspoon oil on low flame.

• When sufficiently hot place the flattened balls on the tawa and cook on low flame.

• Sprinkle 2-3 drops of oil on each cutlet and cook till brown.

• Turn the cutlets and cook on the other side also.

• Sprinkle 2-3 drops oil twice while cooking on the flip side.

Banana Cutlets being cooked with Mininum Oil

• Remove when brown from both sides in a serving bowl and enjoy with chutney

Banana Cutlets Seved with Hariyali Chutney

http://jyotsna-pant.blogspot.com/2011/10/greecoriander-and-mint-chutney.html http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

Tips:

• When banana peel splits immediately remove the bananas from boiling water.

• Boil potatoes to firmness.

• Add salt after mixing all ingredients to make sure the mixture for cutlets remains firm.

• Do not make the mixture and keep for long time.

• If you want to make the cutlet mixture in advance then add salt only at the time of making the cutlets.

Suggested Variations:

• Omit potatoes from the ingredients to make these Cutlets #Diabetic friendly.
• Coriander sprigs can be replaced with celery / parsley / thyme / oregano / basil.

• Bread crumbs can be added to the mixture of cutlets. If 5-6 tea spoons of bread crumbs are added to the cutlet mixture then corn flour is not required for coating the cutlets.

• Finely cut nuts can be added to the mixture of cutlet.
• Corn flour can be replaced with rice flour.
• 3-4 Tea spoons of corn flour can be added to the mixture and kneaded to smooth dough. This will eliminate rolling the balls for cutlets in corn flour.